Pan-fried herrings with new potatoes and parsley sauce

Pan-fried herrings with new potatoes and parsley sauce

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

This dish should be eaten in the summer when parsley’s flavour is at its strongest. Herring is a super-healthy fish, and there are plenty of them in the sea. I would really love to bring more herrings onto the dinner table of northern-hemisphere homes.

Ingredients

Quantity Ingredient

For the parsley sauce

Quantity Ingredient
200g curly parsley
30g salted butter
5 tablespoons plain flour
300ml boiling water
200ml whole milk
100ml double cream
1/2 teaspoon freshly grated nutmeg
sea salt
freshly ground black pepper

For the herrings

Quantity Ingredient
100g wholegrain rye flour
8-12 herring fillets
20-30g salted butter

To serve

Quantity Ingredient
boiled potatoes
Mormor’s birthday dinner of roast chicken, sweet and sour cucumber and separated gravy

Method

  1. Start by making the parsley sauce. Rinse the parsley and drain well, then blend it in a food processor until super fine. Now melt the butter in a saucepan, add the flour and whisk to a smooth roux, then add the boiling water a little at a time, whisking after each addition until it has a smooth consistency. Keep going until you have used all the water, then add the milk, cream, nutmeg, parsley and salt and pepper to taste, and stir well. Set aside in the saucepan until needed.
  2. For the herrings, put the rye flour onto a plate and season generously with salt and pepper. Coat the herring fillets in the seasoned flour on their skin sides. Fry in melted butter, in batches if necessary, for 3–4 minutes on each side. Reheat the parsley sauce and serve the herrings and sauce with boiled potatoes, and cucumber salad, if you like.
Tags:
Scandinavian
Danish
Swedish
comfort food
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